Pesto Chicken Salad

This Pesto Chicken Salad combines tender, grilled chicken with a vibrant homemade pesto and fresh vegetables, making it a satisfying low-carb lunch option. It's packed with flavor and nutrients, perfect for a healthy meal on the go.

Ingredients

• Cooked chicken breast - 250 grams, diced
• Fresh basil leaves - 30 grams
• Pine nuts - 15 grams
• Parmesan cheese - 30 grams, grated
• Garlic - 1 clove
• Olive oil - 60 ml
• Lemon juice - 15 ml
• Cherry tomatoes - 100 grams, halved
• Cucumber - 100 grams, diced
• Salt - to taste
• Black pepper - to taste

Steps

1. In a food processor, combine the fresh basil, pine nuts, grated Parmesan cheese, garlic, olive oil, lemon juice, salt, and black pepper to make the pesto. Blend until smooth.
2. In a mixing bowl, combine the diced cooked chicken, halved cherry tomatoes, and diced cucumber.
3. Add the prepared pesto to the chicken and vegetable mixture and stir until everything is well coated.
4. Taste and adjust seasoning with additional salt and pepper if necessary.
5. Serve immediately, or chill in the refrigerator for 30 minutes for enhanced flavors.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, which aids in muscle repair and growth.
• Rich in healthy fats from olive oil and nuts, promoting heart health.

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